Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
In the past, we've purchased our apricot filling in large 40 pound buckets. It isn't always easy to find pareve. Last year, there was a huge snow storm in the East and the trucks weren't getting through. There wasn't any apricot filling to be had in time for Purim. I love the slab apricots at Trader Joe's so I went and bought 24 bags. I didn't know my crew was going ahead with the filling until I found all 24 pounds of apricots immersed in water! We were plumping them so I could cook them in sugar to form a thick jam. Yikes! It made so many gallons I was freaked. But, it was so superior to the bakery supply house's filling with '14% fruit'. Ours is a spine tingling blast of apricot flavor. I love it...and so did everyone else. We used up the filling to the last drop.
I had to laugh when I pulled the recipe the other day. Notes dated February 2010 started: 24# dried apricots! This week I started with 3# of Mediterranean style apricots and 1# of the slab apricots. I think that the slab variety have a richer color, break down easier and have a more intense flavor. Play around and decide for yourself.
|Number of servings:||fills about 36 cookies|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
Soak the apricots in water to let them plump, about 30 minutes.
Add the sugar and salt. Cook over a medium low heat, being careful not to burn the mixture. If it is too thick, you may add more water.
When the fruit has softened and the sugar and water have thickened, remove from the heat and set aside to cool.
Transfer the mixture to a food processor and pulse to the desired consistency. I like to have bits of fruit in the jam. If the jam is too thick, you may add a little more water and stir. You don't want it runny but you don't want thick masses of fruit either. Stir in lemon juice and zest.
To use, spoon a couple of teaspoons onto a round disk and pinch dough to form the hamentachen triangle shape (see dough recipe.) Bake as directed.
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